Slow Cooker Orange Chicken
A hands-off, comforting dish featuring tender chicken thighs simmered in a sweet and savory orange sauce, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken thighs Thighs stay juicier than breasts.
- 1 cup orange juice Fresh is best for brightness; bottled is fine.
- 1/4 cup soy sauce Low-sodium works to reduce salt.
- 1/2 cup brown sugar Light or dark; adjust to taste.
- 1/4 cup rice vinegar Apple cider vinegar can substitute in a pinch.
- 2 cloves garlic, minced
- 1 tablespoon grated ginger Or 1/2 tsp ground ginger.
- 1 tablespoon cornstarch
- 2 tablespoons water For slurry.
Serving Suggestions
- Cooked fried rice For serving.
- Chopped green onions For garnish (optional).
Instructions
Preparation
- Place the chicken thighs in the slow cooker in a single layer when possible.
- Pour the orange juice, soy sauce, and rice vinegar over the chicken.
- Add the brown sugar, minced garlic, and grated ginger. Stir slightly so the sugar dissolves into the liquid.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is very tender and pulls apart easily.
- About 30 minutes before serving, whisk together the cornstarch and water to make a smooth slurry. Stir it into the slow cooker to thicken the sauce.
- Replace the lid and continue cooking for 30 minutes on high (or leave on low until the sauce thickens).
Serving
- Shred or slice the chicken in the sauce, taste, and adjust seasoning with a pinch of salt or more soy sauce if needed.
- Serve the orange chicken spooned over hot fried rice and garnish with chopped green onions.
Notes
For a gluten-free version, use tamari instead of soy sauce. To reduce sweetness, halve the brown sugar and compensate with extra orange juice or honey. For added heat, mix in red pepper flakes.